Dietz & Watson Summer Salads
Chef Walter Staib stopped by Talk Philly to share some delicious Dietz & Watson summer salad recipes with Pat & Ukee. And don’t miss Chef Walter every Saturday on Emmy-winning A Taste of History, airing on PBS’s NJN at 5:30 p.m. and on WHYY at 4 p.m. You can also purchase the entire first season at www.citytaphouse.com.
Angus Beef Salad
A recipe by Walter Staib
Serves 4 to 6
4 slices Dietz & Watson® Gourmet Imported Bacon, diced
1 head Romaine lettuce
1 cucumber, peeled and sliced
4 Yukon Gold potatoes, cooked with skin on, cooled and sliced into wedges
3 hard boiled eggs, sliced
1 pound Dietz & Watson® Angus Beef, sliced into 1-inch square pieces
½ pound Dietz & Watson® Horseradish Cheddar, sliced into strips
2 tablespoons Dietz & Watson® Stone Ground Mustard
2 teaspoons Dietz & Watson® Prepared Horseradish
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Salt and freshly ground white pepper, to taste
1. In a medium skillet over medium heat, cook the bacon until crisp. Drain on paper towels and allow to cool.
2. Slice the romaine in 2-inch pieces. Place in a large mixing bowl and add the cucumber, potato, eggs, beef and cheese.
3. In a separate small mixing bowl, whisk together the mustard, horseradish and vinegar. Slowly whisk in the olive oil to make vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine. Season with salt and white pepper and toss again.
Dietz & Watson® Gourmet Lite Ham & Green Bean SaladAdapted from Black Forest Cuisine, ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
Serves 8 to 10
2 1/2 pounds fresh haricots verts (or very thin green beans), trimmed
12 tablespoons walnut oil or olive oil
6 tablespoons red wine vinegar or balsamic vinegar
4 teaspoons Dietz & Watson® Whole Grain Dijon mustard
About 1 pound white button mushrooms, sliced (about 5 1/2 cups)
3 medium shallots, peeled and chopped
2 pounds Dietz & Watson® Gourmet Lite Ham, julienned
Freshly ground black pepper
1. Bring a large saucepan of salted water to a boil over high heat. Toss in the haricots verts, and cook for 3 to 5 minutes, until the beans are just tender but still firm. Transfer the beans to large bowl of ice water to stop them from cooking further. Drain and place them in a large bowl.
2. Whisk together the oil, vinegar, and mustard in a small bowl until the dressing is blended.
3. Add the mushrooms, shallots and ham to the bowl of haricots verts, and pour the dressing overtop. Season with salt and pepper, tossing gently to coat, and serve at room temperature.
Chef’s Note: Feel free to substitute the ham in this recipe for turkey to your taste.
Neapolitan Pasta Salad
by Walter Staib
1 pound shells, farfalle, or any pasta, cooked al dente and chilled
½ pound Dietz & Watson Tomato-Basil Ham, julienned
½ pound Dietz & Watson Mortadella, julienned
½ pound Dietz & Watson Hard Salami, julienned
½ pound Dietz & Watson Italian Table Cheese, julienned
1 red onion, finely chopped
1 clove garlic, finely chopped
½ cup chopped roasted red peppers
½ cup pitted kalamata olives
½ cup red wine vinegar
½ cup olive oil
1 bunch fresh basil, half julienned, the rest whole for garnish
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper, to taste
1. Place the farfalle in a large mixing bowl.
2. Add the remaining ingredients and only the julienned basil. Toss gently to coat.
3. Season with salt and pepper to taste and toss gently to coat.
4. Garnish with the whole basil leaves and serve at room temperature.
Chef’s Note: Make this salad gluten free by substituting gluten free pasta.